Caesar Chicken is the perfect melt-in-your-mouth chicken recipe! It’s creamy, simple, and filled with flavor. This easy baked chicken recipe only has 4 ingredients and takes less than 30 minutes to make. It’s one of the absolute best weeknight dinners out there.
What’s in Caesar Chicken?
With just a handful of ingredients and 30 minutes to bake in the oven, this chicken dinner will be ready in no time!
- Chicken Breasts: Use boneless, skinless chicken breasts for this recipe. If they are on the thicker side, thin them out evenly.
- Caesar Dressing: Use your favorite creamy Caesar salad dressing. Or try making this homemade Caesar dressing recipe.
- Parmesan: Freshly grated Parmesan cheese will melt best.
- Black Pepper: Ground black pepper adds just a bit of spice into this dish. Simple but effective!
Notes from the Test Kitchen
If you find that the sauce seems to separate or curdle, try mixing 1 tablespoon of all-purpose flour into the dressing/sour cream mixture before adding it to the chicken. This will help bind it together.
Variations on Baked Caesar Chicken
While you only need 3 main ingredients to make this baked chicken breast recipe (chicken, caesar dressing, cheese), there’s another ingredient that will make it extra creamy. Mixing sour cream into the dressing will add an extra bit of tanginess to the flavor, and it will really make this chicken melt in your mouth! It’s an optional ingredient though, so skip it if you prefer. Plain Greek yogurt would be a nice substitute if you want something lighter.
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Serving Suggestions
This melt-in-your-mouth Caesar chicken is the perfect dish to serve for any weeknight dinner, and it goes well with almost any side dish. Start with a Kale Caesar Salad, and add some roasted mushrooms or Air Fryer baked potatoes. And don’t forget the dinner rolls! You could also mix in some Instant Pot rice to beef up the meal.
How to Make Caesar Chicken Step by Step
Season the Chicken: Preheat your oven to 375°F and spray the inside of an 8×11½-inch baking pan with nonstick spray. If the breasts are uneven thickness, pound them (placed in a Ziplock bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder. Sprinkle 4 boneless, skinless chicken breasts (both sides) with 1 cup of grated Parmesan cheese and ½ teaspoon of freshly ground black pepper, and place them in the prepared baking dish.
Pour Over the Sauce: Whisk together 1 cup of Caesar dressing and ½ cup of sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breast then sprinkle the remaining ½ cup grated Parmesan cheese on top.
Bake and Serve: Place the prepared chicken in the oven and bake at 375°F for 30 minutes, or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4 minutes, or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165°F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving. If desired, garnish with chopped parsley.
How to Store and Reheat
Store leftover baked Caesar chicken in an airtight container, and keep it in the refrigerator for up to 3 days. To reheat, place it back in the oven at 350°F until it reaches an internal temperature of 165°F.
How to Freeze
Store creamy Caesar chicken in a freezer-safe container, and freeze it for up to 2 months. Let thaw overnight in the refrigerator before reheating.
It’s 1/4 for each breast. So, using 4 chicken breast it would equal 1 cup.
Helo, I am wondering, if 1/4 cup of the Caesar salad dressing is used to bake the chicken, what do you do with the remainder of the dressing? The recipe calls for a 1 cup of Cesar dressing.
The recipe called for 4 chicken breasts and to put 1/4 cup on each piece…
Which type parmesan cheese do you use? The shredded from the cheese section or the Kraft dry type which is not refrigerated at the store?
I would use fresh that you grate yourself – the boxed stuff is cardboard and shredded has cornstarch on it
You’re so right!
You use the whole cup.
Chicken should be cooked to an internal temperature of not less than 165F.
Covering with foil and allow to rest for 5-10 mins will bring it up to the 165F.
Yes, it says that right in the recipe and also in the blog post.
Looks so good but what is the green garnish on top?
It’s fresh chopped parsley
My 4 year old son wanted me to write to you and say thank you for this delicious recipe! He helped me make it and loved every bit!
Let him know that I said he’s very welcome!! I’m glad you all could enjoy creating and enjoying this meal together!
would this be good with a low fat/fat free caesar dressing? My family is trying to cut calories but not taste.
I just made this using Bolthouse Farms Creamy Ceasar Dressing. I turned out perfectly!
Rita…if you are trying to lose weight/cut calories do NOT use low fat/fat free anything! You will be getting more carbs which equals more sugar. Try doing some research on this subject. There is a lot of info on youtube.
How about the yogurt dressings?
Pls advice what brand of Ceasar dressing you would recommend. Thank you!
What would you serve with this dish?
I get parmesan noodles in the box put chicken on top and serve with steamed broccoli or steamed California medley. Family loves it.
I am serving it over some couscous and steamed veggies (broccoli, red onion, carrots, zucchini)
I have the same question, what brand of Caesar dressing do you recommend?
It says what kind they recommend in the recipe
Dry and overcooked pork chops are pretty bad, too! Trying this recipe one night this week. Looks delicious! And could it get any easier?
How did the pink chops turn out. Going big to try tonight the chicken was delicious
I bet this would be good with pork chops too!
Do you have a caesar dressing you recommend? I’ve never had much luck finding a store brand.
Love Ken’s Light Creamy Caesar with this. I agree that if the breasts are thin, it only needs about 15 minutes of cooking time, then broiled for about 3 minutes to achieve the golden brown. Then it can sit for 5 minutes. Agree also that it should be freshly grated parm, which can be bought if you don’t want to grate yourself. Simply delicious!!!
I use GIRARDS dressings BY MARZETTI. NOT THE SWEET STUFF AT ALL. THEY HAVE TWO CAESARS AND MY FAVE CHAMPAGNE DRESSING. THEY COME IN A TRIANGULAR SHAPED BOTTLE WITH GOLD FOIL ON NECK. CAN ORDER OR GET FROM WALMART.
Try Renee’s
I’m so sorry to hear this, Kim! Hopefully you’ll enjoy some of my other recipes!
All of the flavor will come from what dressing you use. I also think freshly grated parmesan is a must. It only has 4 ingredients, but the few ingredients should be delicious.